Chef John's Kummelweck Rolls

Chef John's kummelweck rolls are sweet and fragrant with a touch of honey and a salted caraway seed topping. Eat them as-is or use for beef sandwiches.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 159 Calories

Ingredients

• 2 teaspoons water
• 1 (.25 ounce) package active dry yeast
• coarse sea salt to taste
• 1 tablespoon sugar
• 1 large egg white
• 1 cup warm water (105 degrees F/41 degrees C)
• 1 teaspoon honey, or more to taste
• 1.5 teaspoons salt
• 3.25 cups all-purpose flour, divided
• 2.5 tablespoons vegetable oil, divided
• 0.5 teaspoon caraway seeds, or to taste

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Line a baking sheet with a silicone baking mat.

Step 3

Bake in the preheated oven until golden brown, 18 to 20 minutes.

Step 4

Make the dough: Whisk 1/2 cup flour with warm water and yeast in the bowl of a stand mixer. Let sit until foamy, 10 to 15 minutes.

Step 5

Stir in 2 tablespoons oil, egg white, sugar, salt, and honey; whisk until smooth.

Step 6

Change the mixer attachment to the dough hook. Gradually add remaining flour to yeast mixture with the mixer running; knead until a soft, sticky dough forms, 3 to 4 minutes.

Step 7

Drizzle remaining vegetable oil into the mixer bowl and turn dough to coat. Cover the bowl and let dough rise until doubled in size, 1 to 2 hours.

Step 8

Turn dough out onto a lightly floured work surface; flatten and press into a rectangle. Cut into 12 pieces and form each piece into a roll. Place rolls 2 inches apart onto the prepared baking sheet. Cover and let rise until doubled in size, about 30 minutes.

Step 9

Make the topping: Whisk egg white and water together in a small bowl. Use kitchen shears to cut an "X" at the top of each roll. Brush rolls with egg white mixture and sprinkle with caraway seeds and salt.